This is an easy recipe for Monster Cookies. My Monster Cookies recipe is soft, loaded with sweet treats, and perfect for sharing!
Monster Cookies Recipe
Are you a fan of oatmeal cookies? Peanut butter cookies? M&M cookies? Well, what about all three?! Monster cookies combine all your favorite flavors and textures into one soft, chewy, and overall amazing treat!
Y’all know I’m a fan of luxurious treats, right?! Cakes, pastries, brownies, cookies – I love extravagant when it comes to desserts. These monster cookies include everything I adore in a cookie, and they’re SO good it feels illegal. Sure, they’re not “classy” like red velvet cake, but they’re certain to bring a smile to your face. They do it for me!
I’m sure when you bake up these monster cookies, you’ll see what I mean. Peanut butter, oatmeal, M&Ms … goodness, I’m drooling typing this up right now!!
Monster Cookies Recipe
- all-purpose flour
- baking soda
- salt
- unsalted butter
- granulated white sugar
- brown sugar
- creamy peanut butter
- vanilla extract
- large egg
- quick-cooking oats
- chocolate chips
- M&M plain chocolate candies
Note: This is a recipe that easily doubles or triples. Make a monster batch of monster cookies!!
How To Make Monster Cookies
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, sugar, and brown sugar until light and fluffy. Add peanut butter to the butter mixture and combine until fluffy. Beat egg and vanilla extract into the butter mixture until well combined. Gradually add flour mixture until well combined. Stir in oats until well combined. Stir in candies and chocolate chips until well incorporated.
- Place dough in a smaller bowl, cover with plastic wrap, and chill at least 1 hour or overnight.
- When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment paper or a silicone baking mat.
- Divide dough with cookie dough scoop.
- Bake for 8-10 minutes or until lightly golden. Rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Monster Cookies: FAQs
If any questions popped up while you were reading this post, here’s some additional info about this recipe that you’ll want to keep in mind!
- Are there any additions or substitutions you recommend?
Ahh, a recipe that has variations … there’s nothing better! Especially a cookie recipe that has variations. If you want some customization options, try Reese’s pieces instead of M&Ms or caramel chips instead of chocolate chips. You can also include sprinkles in the batter if you want! I haven’t personally tried anything but the ingredients listed in the recipe, but it doesn’t hurt to experiment! Let me know about it in the comments.
- Can you use crunchy or natural peanut butter instead of the creamy peanut butter?
You’re gonna want to stick with the creamy kind for this recipe! If you use any other kind you won’t get that soft and chewy texture that makes monster cookies so wonderful. In fact, natural peanut butter will make these cookies greasy, and you probably don’t want that!
- Can you use salted butter instead of the unsalted butter + salt combination?
Yes!! It shouldn’t make a difference. Use whatever you can find and what you have on hand!
- Can you freeze the dough?
It should last in the freezer for 3 months.
- What about freezing the cookies after baking?
They’ll last in the freezer for 3 months too!
How did you like this recipe
I’m telling y’all, a good cookie will make your day, if not your week – and monster cookies are some GOOD cookies. Let me know down below how much you and your loved ones enjoyed these cookies! (Or didn’t. That’s okay too! I don’t judge!! Maybe we can figure out why?) Anyway, I always enjoy hearing from you all!
Other recipes you may enjoy
- Giant Peanut Butter Cookie with Chocolate Chunks
- Carrot Cake Blossom Cookies
- Lemon Crinkle Cookies
- Italian Ricotta Cookies
- Hearts & Bows Cookies
Monster Cookies
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter 1 stick
- ¼ cup granulated white sugar
- ¾ cup brown sugar firmly packed
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup quick-cooking oats
- 1 cup Chocolate chips semi-sweet or milk chocolate
- 1 cup M&M plain chocolate candies
Instructions
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, sugar, and brown sugar until light and fluffy. Add peanut butter to the butter mixture and combine until fluffy. Beat egg and vanilla extract into the butter mixture until well combined. Gradually add flour mixture until well combined. Stir in oats until well combined. Stir in candies and chocolate chips until well incorporated.
- Place dough in a smaller bowl, cover with plastic wrap, and chill at least 1 hour or overnight.
- When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment paper or a silicone baking mat.
- Divide dough with cookie dough scoop.
- Bake for 8-10 minutes or until lightly golden. Rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Notes
- This is a recipe that easily doubles or triples. Make a monster batch of monster cookies!!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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